TASTE: Bacterial sourness is the first thing I notice - mostly lactobacillus. It's clinical, and doesn't evoke true spontaneous/wild fermentation. I don't pick up on lambicus yeast or anything. It's not too grapey, which is a good thing. But it doesn't evoke red wine either. I just get tart berry sourness, a clean barley/neutral Belgian malt base, and some mild (but not puckering) sourness. Kisses of muted oak are present throughout. It's well balanced and very cohesively constructed, but this isn't a gestalt flavour profile.

No hop character, overt alcohol, or off-notes come through.

It's got nice subtlety and decent nuance, but it's far from a complex or intricate sour. As it warms, I do pick up on some grape must in the third act.

TEXTURE: Almost powdery. It's got a nice blanket of fine must which is remarkable, and really works to complement the taste. Smooth and wet, with a comforting refreshing presence on the palate. Perfect carbonation. Delightfully soft.

This is a damn fine texture for a sour, and absolutely feels elevates the beer. Feels custom-tailored specifically to this flavour profile. Wow. It's aptly thick, and medium-bodied.

Not oily, gushed, hot, boozy, harsh, or astringent.

OVERALL: Very drinkable for the 8.50% ABV. I'll easily kill this glass. They executed the premise of the beer very well, but I do wonder where the wine notes are. I'd definitely get this beer again, but I crave more sourness and tartness.